Pumpkin Soup with TurmericTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:104.7 kcal
Proteins:1.9 g
Fats:8.7 g
Carbohydrate:5.7 g
Fibers:0.5 g
Sugar:2.4 g
Cholesterol:29.1 mg
Sodium:39 mg
Calcium:60 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
700
g
european pumpkin
100
g
onion
50
g
butter
500
ml
milk
10
g
turmeric
croutons
METHOD
- Wash the pumpkin; peel and cut into cubes.
- Sweat the chopped onion in butter; add the diced pumpkin and cook a few minutes longer; add the milk, salt and pepper; sprinkle with turmeric.
- Cook everything gently for about 20 minutes.
- Liquefy in a blender, add the cream and reheat.
- Serve hot with croutons. Decorate with a drizzle of cream.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Charles Gilles says, "Fall is the season for game and squash. Pumpkin can be prepared in both sweet and savory recipes. Use the hollowed out shell as a serving tureen."
